This recipe is an adaptation of Rachel Khoo's vegan cacao chili crisp, utilizing local Thai chili peppers instead of Ancho and Apotle chili peppers. The chili crisp boasts a satisfying crunch from the inclusion of cacao nibs, coarsely ground peanuts, fried shallots, and fried ginger. The shallot and ginger in the oil provide a delightful aroma and flavor. It can be used in a variety of dishes, such as stir-fries, noodles, soups, and as a topping for rice or sandwiches.
